Grilled Zucchini and Squash Recipe

I put my own spin on this recipe since we were out of propane and had to use a glass cooktop. I sliced the ingredients and placed them on aluminum foil, adding a small amount of butter, sea salt, crushed black pepper, Italian seasoning, and minced garlic on top. To cater to the onion haters in my household, I chopped up onions and placed them between and around the edges of the slices to still impart their flavor. This dish was a huge success - everyone devoured it, and now it's a weekly must-have by popular demand!

The measurements for pepper and garlic in this recipe are completely inaccurate. I mistakenly used 2 teaspoons instead of 2 tablespoons of black pepper, and switched the garlic from tablespoons to teaspoons. The dish turned out nearly inedible due to the overwhelming amounts of pepper and garlic. I managed to eat a small portion with my steak but ended up discarding the rest.

My son absolutely loved this dish, but it had too much butter for my liking. Next time, I'll only use 1/4-1/3 cup. Don't forget to sprinkle some fresh grated Parmesan cheese on top before serving!

I find the amount of butter to be excessive, so I opt for I Can't Believe It's Not Butter spray instead. I love to enhance my dish with fresh portabella mushrooms, cherry tomatoes, red onion rings, and a sprinkle of Italian seasoning. The salt and pepper measurements provided may not be entirely accurate; I recommend seasoning to your liking.

I will definitely be making this again soon! We absolutely loved it. I decided to add some Old Bay seasoning and a sprinkle of rub on top of the veggies, and it turned out fantastic. Highly recommend! - Lulusmom

Review rewritten: Yummy! I made some adjustments - I grilled the zucchini on an open grill instead of wrapping it in foil. I love the grill marks it leaves. Also, I swapped butter for cooking spray to cut down on fat and calories. So tasty! Personally, I find yellow squash more flavorful than green squash.

I decided to enhance this vegetable dish by including some thinly sliced carrots. Instead of grilling them in butter, I chose to steam the veggies to keep them light. I skipped the black pepper and garlic powder, and instead sautéed some minced garlic in a tablespoon of butter. I then drizzled this garlic butter over the vegetables and topped it off with some freshly grated parmesan cheese.

Making it was a breeze and the flavor was simply delightful.

Excessive butter, I tried using 1/2 cup and it was too much. The flavor was excellent though, so I plan to make it again with a reduced amount of butter.

I really enjoyed this recipe and will be making it again tonight to pair with some T-bone steaks on the grill. Surprisingly, even my husband, who is usually a picky eater, liked it!